Mix the cream of wheat with salt and peppers, place in a shallow dish. Coat each fillet on both sides with cream of wheat mixture.
Cooking option 1: Pan-Fry fish in about 1/2 ” of olive oil until cooked through and golden brown. (about 3 minutes on each side, depending on the thickness of the filet.)
Cooking option 2: Place coated files on Silpat, spray with olive oil and roast at 425 degrees until done (about 15 minutes, depending on the thickness of the filet.)
Serve warm with a dollop of tarter sauce on the side. Perfect served with rice pilaf or brown rice and string beans.
I used this recipe but I put the fish in my Air Fryer,it was great, crunchy tasty outside,and perfect on the inside I will definitely recommend this recipe and the...Read Full Review
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